A Cardiff chef says bookings are down and costs are up, urging diners to support local restaurants as the industry struggles.
A top Welsh chef has issued a passionate plea for help amid turbulent conditions in the hospitality industry.. Tom Simmons, who runs Thomas, The Brasserie in Pontcanna, Cardiff, said in a social media post that things “are tough” and if business continues on its current trajectory it just won’t be sustainable.. The experienced chef, who opened his restaurant in the Cardiff neighbourhood six years ago, switched up the offering of the AA Award-winning venue in
the new year, offering a cheaper, brasserie-style menu.. The new menu offers British classics that “tastes really great, but with no fuss” said Tom, who we spoke to ahead of the relaunch.. You can read that here.. Tom, who reached the quarter-finals of BBC’s MasterChef in 2011 and worked at Gordon Ramsey’s Claridge’s restaurant at the start of his career, wrote the statement on his Instagram page.. He finished the post by saying it would
be “easy” to blame government decisions but that restaurants also need to be busy to thrive.. “I’ve thought long and hard whether or not to write something publicly about our current situation – I’ve realised that there’s no shame in admitting that things are tough at the minute (to say the least),” he said.. He continued: “Business is hard at the minute, very f*cking hard, and whilst I feel like the changes we’ve made at
the restaurant in January have been extremely positive, bookings are down and our costs are higher than they’ve ever been.. “In my opinion we are producing the best food we have ever produced – at a very reasonable price, but gone are the days you can simply do something well and people will come.. “We’ve had an amazing six years at Thomas, winning AA restaurant of the year, best restaurant in Cardiff – glowing reviews
in The Times and countless other accolades – and we want the next 10 years to be just as successful, but without your support I just can’t see a way through it.. “It would be easy to blame decisions that the Government have made (NIC hikes, VAT, business rates etc) but the long and short of it is that we need to be busier.. The way things are going and on our trajectory, things just
aren’t sustainable – so please show your support as and when you can, you’ll be welcomed with open arms and be fed well.. “As always, thanks for your support.” The hospitality sector in Wales was said to be facing a “cliff-edge” earlier this year thanks to huge business rates hikes, totalling a colossal £122m increase over the next three years.. The Welsh Government has introduced a Food and Drink Hospitality Rates Relief of 15%, which
has been introduced on a temporary basis for 2026-27.. “People need to come out and try these places for them to thrive,” Tom said ahead of his restaurant revamp.. “You go to London – it’s just busy all week.. People will go out and have a glass of wine and a quick bite to eat on a Monday night.. “It’s not really like that [in Cardiff].. I’m just speaking from experience that people tend to
save their coins for the weekend and then spend it like it’s going out of fashion on a Friday and Saturday.” Thomas, The Brasserie also slashed prices throughout January – February for its classics menu.. If you fancy finding out what the new menu is like, click here.